Bread & Butter is my Jam

and he just loves coconut macaroons

He is called Gubba because when his grandson Samuel was a toddler, his version of “Grandpa” was Gubba; and the name has just sort of stuck with him over the years.

Gubba loves my coconut macaroons. And I love him for loving my macaroons.

Lightly browned on the outside, chewy and moist on the inside, what’s not to love about these heavenly little haystacks?

When my stepdaughter Rachel, Samuel’s sister, used to work with me at the bakery www.instagram.com/bakesalesd she would take Gubba all the leftover macaroons from the case. One of the benefits of working at the bakery was whatever hadn’t sold at the end of the day went home in white paper bags.

I was going through some files this weekend and came across the beloved macaroon recipe and thought, “what a great recipe to share with everyone.” I am hoping that maybe Brian, Gubba’s son (and a hell of a chef himself) will make these for him. The thing is, you don’t have to be a chef or even a baker to make them; they are simple: toss all in one bowl, scoop and bake.

PS: Sometimes I like to stripe them or dip the tops with dark chocolate and make them into my version of Mounds Bars.

Gubba’s Coconut Macaroons

2 Cups Sweetened Coconut

1 1/3 Cups Unsweetened Coconut

1 14 oz Can Sweetened Condensed Milk

1 tsp Vanilla

2 Egg Whites – Slightly beaten

1 pinch Kosher or Sea Salt

Place all ingredients in a medium bowl, mix well. With a 2-3 ounce scoop, scoop and place on a baking sheet lined with parchment paper.